Cooking

9,601 topics in this forum

1. pesto additives 1 2

   By Kim WB, August 10, 2004
   • 31 replies
   • 4.4k views
   • 
   • helenas
   • November 22, 2004

2. Why a tough bird? 1 2

   By Scargo, April 30, 2006
   • 34 replies
   • 4.4k views
   • 
   • lennyk
   • May 4, 2006

3. Alternate Christmas Poultry for a newbie? 1 2

   By agray, November 28, 2009
   • 27 replies
   • 4.4k views
   • 
   • David A. Goldfarb
   • December 26, 2009

4. Rocher/Quenelles

   By Anonymous Modernist 9078, September 5, 2012
   • 1 reply
   • 4.4k views
   • 
   • Judy Wilson
   • September 11, 2012

5. Pickling quail eggs - is this normal?

   By liuzhou, July 16, 2011
   • 6 replies
   • 4.4k views
   • 
   • budrichard
   • July 17, 2011

6. [Modernist Cuisine] Baked Potato Foam (6•324)

   By Larry B, October 3, 2011
   • 2 replies
   • 4.4k views
   • 
   • Larry B
   • October 6, 2011

7. what's with the US and prime ribs?

   By chef koo, February 20, 2005
   • 14 replies
   • 4.4k views
   • 
   • Toliver
   • February 22, 2005

8. Red beans and water

   By bobmac, November 11, 2005
   • 9 replies
   • 4.4k views
   • 
   • fifi
   • November 15, 2005

9. Brining and Freezing/Thawing

   By Kim Shook, May 3, 2010
   • 7 replies
   • 4.4k views
   • 
   • Toliver
   • April 30, 2012

10. Hardboiled Eggs for Passover

    By Jambalyle, April 22, 2005
    • 11 replies
    • 4.4k views
    • 
    • ronnie_suburban
    • April 12, 2006

11. Leftover Egg Whites...Share Your Go-To Uses

    By gulfporter, January 13, 2023
    • 21 replies
    • 4.4k views
    • 
    • gulfporter
    • February 13, 2023

12. Caution in the kitchen

    By LaNiña, October 19, 2002
    • 23 replies
    • 4.4k views
    • 
    • Charles Smith
    • October 21, 2002

13. Caponata

    By helenjp, August 11, 2009
    • 21 replies
    • 4.4k views
    • 
    • heidih
    • September 24, 2020

14. quick and easy raw veggie dip

    By Marlene, October 29, 2005
    • 12 replies
    • 4.4k views
    • 
    • k43
    • October 31, 2005

15. Sweet Onions

    By Chris Hennes, March 4, 2012
    • 19 replies
    • 4.4k views
    • 
    • Katie Meadow
    • March 8, 2012

16. Frozen Veal Bones

    By deltadoc, January 6, 2009
    • 10 replies
    • 4.4k views
    • 
    • Magictofu
    • January 7, 2009

17. Double Cream

    By MaryJ, April 11, 2008
    • 15 replies
    • 4.4k views
    • 
    • Panaderia Canadiense
    • January 13, 2012

18. Momofuku Bo Ssam, rinse brine or don't rinse?

    By torolover, November 26, 2014
    • 6 replies
    • 4.4k views
    • 
    • FeChef
    • March 26, 2015

19. Making Chili Crisp or Chili Crunch

    By TdeV, July 24, 2022
    • 11 replies
    • 4.4k views
    • 
    • EatingBen
    • August 23, 2022

20. Hummus

    By joiei, December 27, 2017
    • 24 replies
    • 4.4k views
    • 
    • cakewalk
    • December 31, 2017

21. Sweat? Saute? What's the difference?

    By bookluvingbabe, March 8, 2005
    • 9 replies
    • 4.4k views
    • 
    • rgruby
    • March 9, 2005

22. Fundraiser VIP Reception menu help

    By baroness, September 10, 2009
    • 21 replies
    • 4.4k views
    • 
    • baroness
    • October 8, 2009

23. Cooking with "Stir" by Barbara Lynch

    By pam claughton, December 26, 2009
    • 6 replies
    • 4.4k views
    • 
    • mukki
    • July 8, 2011

24. Jacques Pepin's "Gravlax"

    By rxrfrx, April 21, 2005
    • 11 replies
    • 4.4k views
    • 
    • mrbigjas
    • June 29, 2005

25. Live versus processed uni (urchin)

    By Fat Guy, February 10, 2008
    • 8 replies
    • 4.4k views
    • 
    • Hiroyuki
    • August 17, 2008